roasted cauliflower + lentil salad

Ingredients

1 cauliflower cut into bite size chunks
1 14oz can lentils (pre cooked kind)
2 C chopped kale
½ C dried cranberries
2/3 C chopped walnuts
2 tbsp olive oil

 Dressing:

2 tbsp dijon mustard
2 tbsp lemon juice
3 tbsp red wine vinegar
1 tbsp maple syrup
1 tbsp olive oil
salt and pepper to taste 

**makes 6 servings

Instruction

  1.  Preheat oven to 375F

  2.  Place cauliflower chunks on a parchment lined baking sheet. Drizzle with 1 tbsp olive oil, salt and pepper. Bake for 10 minutes and let cool.

  3.  Combine all dressing ingredients in a bowl and whisk together. Set aside.

  4.  Add chopped kale to a large bowl and 1 tbsp olive oil. Massage gently with your hands for about 2 minutes until the kale is soft. This will ensure the kale is easy to eat and digest. This step was life changing for me and I now can’t get enough kale!

  5.  Add the cauliflower, drained and rinsed can of lentils, dried cranberries, and walnuts. Pour the dressing in and give everything a good toss until combined.

  6.  You can eat this salad right away or let it sit in the fridge for a few hours to really let the flavours sink in. This salad will last in the fridge up to 5 days.

Recipe Notes:

Be sure to drain and rinse the lentils well before adding.

The dressing will last about two weeks in the fridge if you would like to make extra.

This recipe is great for a potluck, although I do recommend a double batch if you need to feed more than 6 people.

Nicki Roylesalad, cauliflower, cranberries, kale, vegan, sideComment